Easy Chicken Enchiladas

 10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese)

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream ( or Greek yogurt)

1 (4 oz) can diced green chillies (these are not hot)

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Cream Caramels

 1/2 cup walnuts finely chopped

2 cups sugar

3/4 cup light corn syrup

1/2 cup butter

2 cups light cream

Combine sugar, corn syrup, butter, and half the cream in large saucepan. Heat to boiling over medium heat stirring constantly.

Stir in remaining cream. Cook to 245* on candy thermometer (firm ball). Pour into well buttered pan and let set until firm.

Gingerbread House Cookies

 

2 3/4 cups flour

1/2 teaspoon salt

1 teaspoon ginger

2/3 cup molasses

1 egg

1 tablespoon baking powder

1 teaspoon cinnamon

1/8 teaspoon cloves

1/3 cup brown sugar

1/2 cup oil

Mix thoroughly and chill several hours. (overnight or longer).

Roll dough on a piece of parchment paper and mark pattern.

Place on cookie sheet and bake at 300* for 20-30 minutes.

Cut out immediately after taking out of oven. Be very carefully as it breaks easily. The roof section will break if not completely baked.

Royal Icing

3 egg whites (or 3 T meringue powder)

1 lb. powdered sugar

1/2 teaspoon cream of tarter

1/2 cup or a little less water if powder is used.

Salsa

35 lbs Tomatoes - (25 lbs = 1/2 bu

10 Anaheim Peppers 

4 Cloves of garlic

5 Bell Peppers

10 Jalapeños 

3/4 cup salt 

3 tablespoons chili pepper 

4 onions

3 1/2 lime (juice) optional 

Next time I make Salsa, we think that it needs to be hotter! 

Made 22 pints 

Wear Gloves!

Bacon Ranch Cheese Ball

 

8 oz. Container of Cream Cheese - Softened

12 Slices Bacon Cooked and Crumbled

1 Tbsp Ranch Dressing Mix

1 1/2 cup Cheddar Cheese Shredded

• Make sure your cream cheese is softened so you can stir it. If needed, soften it in the microwave.

• Mix in ¾ of the bacon, ranch dressing mix and 1 cup of the cheddar cheese until combined.

• Mix the remaining bacon and cheddar cheese together in a small bowl.  Pour this mixture on a piece of saran wrap. Place the cheese ball on top.

• Roll the mixture into a ball and iroll it so the topping ingredients covers the entire ball.

Serve immediately or place in the fridge until ready to serve. Serve with your favorite crackers.

• 

Cranberry-Orange Relish

 Makes 1 serving.

1 package cranberries

large orange (peel & pulp)

2 cups sugar

Finely chop 4 cups cranberries and 1 large orange (peel & pulp). Stir in 2 cups sugar. Cover and refrigerate at least 3 hours.

Berry Trifle

 

Ingredients

1 angel food cake, cut into cubes you can make your own or use store bought

1 3.4 ounce box instant vanilla pudding mix

2 cups cold milk

8 ounces cream cheese, room temperature

1 cup powdered sugar

8 ounces Cool Whip, thawed

2 pints blueberries

2 pints strawberries, sliced

Instructions

1- In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside.

2- In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Gradually add the powdered sugar. Beat until combined and smooth.

3- Add the prepared pudding to the cream cheese mixture and gently fold and stir until completely combined. Add Cool Whip to the bowl and fold it into the mixture until no white streaks appear.

4- To assemble the trifle, alternate layers of angel food cake, blueberries, the pudding mixture, strawberries and so & on, until you get the top. You can mix strawberries and blueberries in the same layer if desired.

5- Add a final layer of the pudding mixture, then arrange the remaining strawberries and blueberries in a decorative pattern. Serve immediately or cover and refrigerate until ready to serve.

This tastes the best within 24 hours of making it, but leftovers can be stored in the refrigerator for up to 2 days.